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First: Create the dry ‘mixed powder’ by mixing all the spices together. This can be stored in a container to be used each time you make your curry.

Mixed Powder:

• Mix 2 tablespoons curry powder,
• 2 tablespoons cumin powder,
• 2 tablespoons ground corriander powder,
• 2 tablespoons paprika powder,
• 3 tablespoons ground turmeric powder,
• 1 tablespoon garam masala powder

Mix well…

Second: Make your base gravy in large quantities and then add 2 ladles to each container and freeze for a later date.

I add 1 litre of water with all the ingredients, boil gently for 45 minutes with lid on then add plum tomatoes and boil for a further 20 minutes with lid on. Blend mixture and add more water if needed to achieve desired consistency.

Base Gravy:

In a large pan add the following:

• 6 medium onions
• 1/2 red pepper
• 1/2 green pepper
• 4 green birds eye chillies
• Teaspoon of salt
• 1 tablespoon of mixed ginger garlic paste
• 3 chopped carrots
• Bunch of fresh coriander

Boil for 45 minutes

• Add 2 tablespoons of mixed powder
• 1 tin plum tomatoes

Cook for another 20 minutes

Blend the mixture and add water to achieve desired consistency.

Third: On the day you want to enjoy this amazing recipe defrost a portion of gravy and then pre cook your chicken breast. Cut in to chunks of 1 inch or larger. Then simply remove the chicken with a slotted spoon so you can discard the bay leaves, cinnamon and cardamon seeds and add to pre heated gravy.

Pre cooked Chicken:

• 1 small finely chopped onion
• 3 bay leaves
• 1 tablespoon garlic ginger paste
• 1 piece of cinnamon stick
• 2 cardomon seeds
• 1 tablespoon mixed powder

Add chicken and 1 1/2 pints of water and boil for 30 minutes.

Finally… combine your spices etc of your desired curry – Bhuna, Vindaloo (not for the faint hearted), Balti or Madras. Add pre cooked chicken and base gravy and follow final instructions depending on choice.

Chicken Bhuna

In a pan add:

• 1 tablespoon of oil
• 1 tablespoon of garlic ginger paste
• Pinch of salt
• 1 tablespoon of dry methi (fenugreek) leaves
• 1 tablespoon of mixed powder
• 1 tablespoon of tomato purée
• Add pre cooked chicken
• Add 2 ladles base gravy

Cook for 5 minutes

• then add 1/2 tin of chopped tomatoes
• If thick add a little water

Cook for further 5 minutes and then serve.

Chicken Vindaloo

In a pan add:

• 1 tablespoon of oil
• Pinch of salt
• 1 x teaspoon of dried methi leaves
• 1 x teaspoon of garlic ginger paste
• 1 x tablespoon mixed powder
• 1 x tablespoon tomato purée
• 2 x tablespoon chilli powder
• 1 x juice of 1 lime
• Add pre cooked chicken
• Add 3 x ladles of gravy

If sauce is too thick add more gravy. Cook for 5 minutes then garnish with fresh coriander.

Chicken Balti

In a pan add

• 1 x tablespoon of oil
• 1 x tablespoon garlic ginger paste
• 1/2 sliced onion 1/2 sliced green pepper
• 1 x tablespoon of dried methi leaves
• 1 x tablespoon of mixed powder
• 1 x tablespoon of tomato purée
• 1 x tablespoon of Balti paste
• Add pre cooked chicken
• Add 2 x ladles of base gravy

Cook for 5 minutes

• Garnish with fresh coriander

Chicken Madras

In a pan add

• 1x tablespoon of oil
• Pinch of salt
• 1 x tablespoon of methi leaves
• 1 x tablespoon of mixed powder
• 1 x tablespoon of garlic ginger paste
• 1 x tablespoon of tomato purée
• 1 x tablespoon of chilli powder
• 1 x tablespoon of lemon juice
• Add pre cooked chicken
• Add 2 ladles of base gravy

Mix together and cook for 5 minutes.

Highly recommend a good Shiraz while enjoying the aromas in your kitchen but don’t get too carried away or you’ll be ‘sloshed’ before you even sit down to eat. Speaking from experience here 😉